Summer Squash Fries

Summer Squash Fries

summer squash fries
Who says squash is boring? I know, I would totally rather have a big fat basket of real french fries…but these will work to kill that craving.

Squash makes for a (surprisingly) pretty tasty snack when you’re thinking about reaching for the fries or chips! Give these summer squash fries a try the next time you’re looking for a munchy. I used summer squash, but you can use any kind of squash you want. Many people use zucchini to make fries, that’s an option too!

Let me know what you think, I think they’re pretty tasty. Dip em in ranch if you’re low-carb or homemade mayo if you’re full blown paleo.

Summer Squash Fries
Serves 3
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
377 calories
38 g
124 g
22 g
10 g
4 g
165 g
121 g
2 g
0 g
17 g
Nutrition Facts
Serving Size
165g
Servings
3
Amount Per Serving
Calories 377
Calories from Fat 190
% Daily Value *
Total Fat 22g
35%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Cholesterol 124mg
41%
Sodium 121mg
5%
Total Carbohydrates 38g
13%
Dietary Fiber 1g
5%
Sugars 2g
Protein 10g
Vitamin A
14%
Vitamin C
19%
Calcium
6%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 medium summer squash
  2. 2 eggs
  3. 1 cups coconut flour
  4. ½ cup almond meal
  5. 1 teaspoon paprika
  6. 1 teaspoon mustard power
  7. Salt and pepper
  8. Olive oil
Instructions
  1. Preheat oven to 400 F. Grease a large baking sheet with olive oil and set aside.
  2. Cut your summer squash into wedges. Remove the seeds if they are quite large and set wedges aside.
  3. Whisk the eggs in a dish and set aside.
  4. In another dish, combine the bread crumbs, paprika, mustard powder and salt and pepper.
  5. Start by dipping the wedges, one by one, into the egg mixture and then the bread crumb mixture. Place each wedge on the greased baking sheet. Continue until all the wedges are done.
  6. You can bake the wedges as is for about 30-40 (until soft inside and golden brown on the outside) as is, but if you want a more golden texture, drizzle or spray some olive oil on top of the wedges. Flip half way through baking.
  7. Serve with ranch or another favorite dip.
Notes
  1. TIP: You can substitute 1 1/2 cups of gluten-free breadcrumbs for the coconut flour and almond meal if you allow these in your diet.
beta
calories
377
fat
22g
protein
10g
carbs
38g
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The Rogue Cookie http://theroguecookie.com/



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